Saturday, May 18, 2013

Ginger Black Beans with Kale

Oh wow! was what the hubs said after his second bite of this dinner.  So simple and so easy, I was especially glad he liked it that much.  I'm a sucker for black beans and cornbread in almost any combination.  Especially when I use my cornbread recipe.  Oh wow is right!  The flavor combination in this was a little different for us.  I don't usually cook with Cuban influences, so we liked the change.  It was also a great way to get some healthy greens in our dinner.

This is so quick to put together you can make it while your cornbread is cooking.  We crumbled a hunk of the bread in a bowl and just spooned the mixture on top, but you could serve them separately, too, or over brown rice, millet, or quinoa (note: I've made it over rice, and while still a great dinner, there's just something about the flavor combination with the cornbread that makes it great!).  I steamed some sweet peas to go on the side along with a salad and we were set for a very filling dinner!

Adapted from this recipe.

Ginger Black Beans with Kale
serves 4

  • little oil (olive, canola, etc)
  • 2 cups chopped onion
  • 2 TBLS minced garlic
  • 1 1/2 TBLS grated ginger OR 1/2 tsp ground
  • 1 TBLS chili powder
  • 1 1/2 tsp cumin
  • 3/4 tsp paprika
  • 3/4 tsp cinnamon
  • 3 cans black beans, rinsed and drained
  • 1 1/2 cup vegetable broth
  • 4 cups packed finely chopped kale
  • 2 TBLS lemon or lime juice
  • A pan of cornbread or 3 cups cooked brown rice
-- Heat oil in large/deep skillet and saute onion 8-10 minutes until translucent
-- Add garlic and ginger and saute 2 minutes
-- Add spices and stir for a minute
-- Add beans, broth and mash with a potato masher or large spoon until 80% of beans are mashed
-- Add kale and cook for 5-10 minutes until kale is completely wilted and dish is heated through
-- Add lemon or lime juice and season with salt and pepper to taste

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